Recipe : Beef tartare with rocket, parmesan cheese and dried tomatoes

Because sustainable also means “a bit of everything” !

If you’re healthy and not allergic to anything, you probably already know that the two principles of a sustainable and well balanced diet is “diversity” and “moderation”. It is recommended to limit your meat consumption but not recommended to end it at all. A good alternative would definitely be to eat meat once or twice a week and using it as an excuse to buy a real good piece of meat from your local butcher and cook it like you really love it – 100% pleasure, 0% waste.

In these moments, I go for raw beef – “Tartare” – first category, which contains less than 6 % fat and is therefore perfect for a raw treatment or sauté, grilled or roasted : rib steak, sirloin, striploin, prime cut, flank, rump steak, spider stek ; As opposed to 2nd and 3rd categories which contain more collagen and therefore are more recommended for a long cooking treatment in watery conditions to make sure the meat becomes super tender – Like in carbonnade flamande, bœuf bourguignon or any stew for example.

Recipe for 2 persons

Ingredients :

300 g 1st category beef

3 oil preserved tomatoes

1 handful choped rocket

1 handful sesame seeds (or sunflower seeds)

2 big Tbsp ground parmesan cheese

1 sliced shallot

1 lemon, juiced

1 big Tbsp honey

1 small Tsp mustard (optionnal)

Vegetal oil

Salt

Black pepper

Preparation :

Take meat out of the fridge and leave it at room temperature until red.

In a big bowl, combine together beef, sesame seeds, parmesan cheese, rocket, tomatoes, mix, season and transfer to a plate using a cookie cutter or a bowl/plastic bowl with the shape of what you have in mind for your final result.

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